Mango Cheesecake Recipe

Graham cracker crumbs: These form the base of the cheesecake crust, providing a sweet and crunchy foundation.

Coconut oil: Used to bind the graham cracker crumbs together, adding a subtle coconut flavor.

Cashews: Soaked cashews are blended to create a creamy, dairy-free filling.

Coconut cream: Adds richness and a smooth texture to the cheesecake filling.

Maple syrup: A natural sweetener that complements the tropical flavors.

Lemon juice: Provides a tangy contrast to the sweetness of the mango and maple syrup.

Vanilla extract: Enhances the overall flavor profile with a hint of vanilla.

Mango puree: The star ingredient, giving the cheesecake its vibrant color and tropical taste.

When blending the cashews for the cheesecake filling, make sure they are soaked for at least 4 hours or overnight. This ensures they become soft enough to create a smooth and creamy texture, which is essential for achieving a rich and velvety cheesecake.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits provide a similar texture and slightly sweet flavor, making them a good alternative for the crust.

• coconut oil - Substitute with vegan butter: Vegan butter can provide the necessary fat content and help bind the crust together, similar to melted coconut oil.

• soaked cashews - Substitute with silken tofu: Silken tofu can create a creamy texture and is a good source of protein, making it a suitable replacement for soaked cashews in vegan cheesecakes.

• coconut cream - Substitute with almond cream: Almond cream can provide a similar rich and creamy consistency, making it a good alternative to coconut cream.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable substitute for maple syrup.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic tang, which can help balance the sweetness and enhance the flavors in the cheesecake.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor profile, adding a nutty undertone to the cheesecake.

• mango puree - Substitute with peach puree: Peach puree offers a similar sweetness and fruity flavor, making it a good alternative to mango puree.

• To keep your mango cheesecake fresh, store it in the refrigerator. Cover the cheesecake with plastic wrap or place it in an airtight container to prevent it from absorbing any odors from other foods.
• If you plan to enjoy the cheesecake within a few days, it will stay fresh in the fridge for up to 5 days.
• For longer storage, freezing is an excellent option. First, let the cheesecake chill in the fridge for at least 4 hours to set properly.
• Once set, remove the cheesecake from the springform pan. Wrap it tightly in plastic wrap, ensuring there are no gaps where air can enter.
• After wrapping in plastic, add an extra layer of protection by wrapping it in aluminum foil or placing it in a freezer-safe bag.
• Label the wrapped cheesecake with the date to keep track of its freshness. It can be stored in the freezer for up to 2 months.
• When you're ready to enjoy the frozen cheesecake, transfer it to the refrigerator and let it thaw overnight. This slow thawing process helps maintain the creamy texture.
• For a quicker thaw, you can leave the cheesecake at room temperature for about 2-3 hours, but be mindful not to let it sit out for too long to avoid any texture changes.
• Once thawed, slice and serve your mango cheesecake chilled. If you have any leftovers, return them to the fridge promptly.

• Place the leftover mango cheesecake in the refrigerator for about 30 minutes to firm up before reheating.
• Preheat your oven to 250°F (120°C). This low temperature ensures that the cheesecake warms up gently without altering its texture.
• Wrap the cheesecake in aluminum foil to prevent it from drying out. Place it on a baking sheet.
• Heat the cheesecake in the oven for about 15-20 minutes. Check it halfway through to ensure it’s warming evenly.
• Alternatively, you can use a microwave. Place a slice of cheesecake on a microwave-safe plate and cover it with a microwave-safe lid or another plate to retain moisture.
• Microwave on medium power for 20-30 seconds. Check the cheesecake and continue to heat in 10-second intervals until it reaches your desired temperature.
• For a more luxurious touch, serve the reheated mango cheesecake with a drizzle of maple syrup or a dollop of coconut cream on top.

• Blender: To blend the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.

• Mixing bowl: To mix the graham cracker crumbs and melted coconut oil together.

• Springform pan: To press the graham cracker crust into and to pour the cheesecake mixture over.

• Spatula: To fold in the mango puree into the blended mixture.

• Measuring cups: To measure out the graham cracker crumbs, coconut oil, cashews, coconut cream, maple syrup, lemon juice, and mango puree.

• Measuring spoons: To measure out the vanilla extract.

• Refrigerator: To chill the cheesecake for at least 4 hours.

• Knife: To cut the cheesecake once it is set and ready to serve.

Prepare the crust in advance: Blend graham cracker crumbs and coconut oil ahead of time and store in the fridge.

Use a high-speed blender: This ensures the cashew mixture becomes smooth quickly.

Pre-soak cashews overnight: This reduces blending time and ensures a creamy texture.

Chill the coconut cream: Keep coconut cream in the fridge so it’s ready to use.

Measure ingredients beforehand: Having everything pre-measured speeds up the process.

Use store-bought mango puree: This saves time on peeling and blending mangoes.